Homemade Crunchwrap Supreme (Print Version)
Crisp tortilla folded around beef, cheese, veggies, and tostada for a warm, layered Tex-Mex bite.
# Ingredients:
→ Main Components
01 -
1 pound ground beef
02 -
1 teaspoon chili powder
03 -
1/2 teaspoon ground cumin
04 -
1/2 teaspoon paprika
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
8 large flour tortillas
08 -
1/2 cup warm nacho cheese sauce
09 -
4 tostada shells
10 -
1 cup sour cream
11 -
2 cups shredded lettuce
12 -
1 cup chopped tomatoes
13 -
1 cup shredded cheddar cheese
14 -
1 cup shredded Monterey Jack cheese
15 -
1 tablespoon oil for frying
# Steps:
01 -
Cook ground beef in a large skillet over medium heat until thoroughly browned. Drain off excess fat, then stir in chili powder, cumin, paprika, salt, and pepper. Remove from heat and set aside.
02 -
Heat flour tortillas on a skillet or in the microwave until pliable and soft, facilitating easier folding.
03 -
Lay out a flour tortilla. Spoon a portion of seasoned beef in the center. Drizzle with warm nacho cheese sauce. Top with a tostada shell. Spread sour cream over the tostada, then layer on shredded lettuce, chopped tomatoes, cheddar cheese, and Monterey Jack cheese.
04 -
Fold the edges of the tortilla upward toward the center, creating pleats until completely enclosed. If necessary, place a small piece of tortilla in the center to reinforce the seal.
05 -
Heat oil in a skillet over medium heat. Place the assembled wrap seam-side down and cook for 2 to 3 minutes until golden and crisp. Flip and cook the opposite side until browned.
06 -
Transfer to a serving plate and enjoy while warm.
# Notes:
01 -
Ensure tortillas are soft and warm before folding to prevent tearing.
02 -
For extra crunch, lightly toast tostada shells before assembly.